Orange Cake

ORANGE CAKE  from Lucy’s SCD Cookbook

2tablespoons butter, melted

¼ cup honey

¼ cup homemade yogurt

2 eggs, beaten

½ cup freshly squeezed orange juice

2 teaspoons orange rind, freshly grated

½ teaspoon baking soda

¼ teaspoon salt

2 ¾ cups blanched almond flour

In a medium mixing bowl, stir all ingredients together.  Pour batter into a buttered 8 – inch x

8-inch baking pan.  Bake in a preheated 300 degree F oven for 35 minutes, or until done.

 CREAMY VANILLA FROSTING

1 cup yogurt Cream Cheese**, at room temperature

6 tablespoons butter at room temperature

3 tablespoons honey

1 teaspoon unsweetened vanilla

Beat all ingredients together.  Refrigerate

**“Cream Cheese” recipe from Breaking the Vicious Cycle:

1.  Line a colandar with a clean cloth (a dish towel is satisfactory).

2.  Place a colander on a bowl.

3.  Pour chilled yogurt into lined colander and allow to drain for about 6-8 hours (need not be refrigerated while draining).

4.  Lift cloth by two opposite ends, place on flat surface, and with a spatula, scrape “cream cheese” off and refrigerate.  It will be quite tart; a little liquid honey may be worked in with a spatula to sweeten.

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